Mango and Pineapple Mousse Cake by JenChe. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Mango and Pineapple Mousse Cake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

8 portion(s)

Base

50 g dried coconut
90 g dried sprouted buckwheat
35 g oats, substitute with gluten free wheat bix if a GF version is required
110 g pitted dates
40 g Saltanas
2 tbsp melted cold-pressed coconut oil

Mousse

3 cups fresh ripped mango, flesh only
1 cup fresh ripe pineapple, flesh only
125 g raw agave
125 g lemon juice
1 lime, juice only
1 pinch salt
1/2 tsp vanilla extract
1 cup melted cold-pressed coconut oil
2 tbsp melted cacao butter

Add to shopping list

6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Dinner Alcohol-free Egg free Gluten free Non-dairy Vegetarian Nut free Creative Easy Natural Cake Custard/mousse Dessert Everyday Party Summer

Recipe's preparation

Base Method

1. Add dried coconut, buckwheat, and oats to mixing bowl. Mill 15 sec / speed 9 into flour. Mill longer if required.

2. Add dates, saltanas and turbo 1 sec setting until mixture resembles fine couscous consistency.

3. Add melted coconut oil and mix 20 sec / speed 4.

4. Line a cake tin with plastic wrap and press the base evenly into the tin. Keep the base in the fridge while making the mousse.

Mousse Method

1. Add all the mousse ingredients except coconut oil and cacao butter. Blend 30 seconds / speed 9, or until smooth.

2. Add coconut oil and cacao butter and blend 15 seconds / speed 9.

Assemble

1. Pour mousse filling into cake tin. Cover with plastic wrap and refrigerate overnight or place in the freezer for 2 - 3 hours to set.

Accessories you need

Spatula TM31
buy now

Measuring cup
buy now

Spatula TM5/TM6
buy now

Tip

This recipe was converted from Megan May's Mango Pineapple Mousse Cake with slight changes to the recipe.

Feel free to play with the proportions of pineapple and mango to find your favourite combination.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.